Roasted Root vegetables
Gail
Roasted Root vegetables
ingredients
- 2 leeks
- 5 cloves garlic, unpeeled
- 5 carrots in 2" pieces
- 4 onions in 1" pieces
- 2 turnips, peeled, cut into chunks
- 1 parsnip, cut into chunks
- 2 sweet potatoes, unpeeled c-i-c
- 2 potatoes, unpeeled c-i-c
- 2 acorn squash, unpeeled c-i-c
- 1/c cup olive oil
- Kosher salt
directions
- 1
Preheat oven to 400
- 2
Wash leeks thoroughly and cut off tough outer leaves. Cut off roots, leaving bulb intact to hold leaves together. Place leeks on bottom of very large, shallow roasting pan that has been coated with oil. (leeks should remain on bottom to avoid burning. Add remaining vegetables and olive oil, tossing to coat. Sprinkle with salt. Bake, uncovered for 1 1/2 to 2 hours or until vegs are tender. Stir occasionally to distribute oil. Although vegs are fragrant and delicious alone, you can season them with sage, rosemary, or thyme, if desired.
notes
kosher palette
Source: Gail
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